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I got around to using one of the Redwood pieces from Mark today on some of my kitchen knives. Both handles are from the same piece, but have different figure to them! Awesome look to them!!! I gotta get more of these pieces!!

Thanks! The stuff I got from Mark is awesome! Both of the handles are from the same block of wood that Mark cut into scales for me, but the gyuto has more of a wavy grain to it and the Nakiri has more of the flame. The stabilized burl woods have grown on me lately. Before, I had seen some stabilized wood that was just so blah, I'd rather have Micarta for a handle. Now that I have seen some of the woods Mark has and how the guys on this forum and others have turned the burls into beautiful handles, I can see why people love the burls!!

Out of curiosity, what size would one get for a a normal 240mm knife to rehandle in both the wa and western style. I see some great looking wood, but don't know if what I am looking at is the right size, either too little or wasteful.

There will be some waste left over. The block I had was a bit over 2" wide, and I got both handles out of it and had like 1.5" left on the bottom that I can use as a bolster for another knife. The western style handles generally use more wood since they have the curve at the end (birds beak) that makes the handle wider and use more material. They also often have a metal bolster, which is usually around 1/2" wide or so. For a Wa type handle, you can use around 1"-1.5" x4.5-5" block. Some people like to make them fatter, longer, etc. Often times, there is a different material used for the front of a Wa handle, so you may have a 1" long front piece and then a 4" long rear piece, but I would guess most people like some sort of mechanical joint between the materials, whether they are pinned together, or more of a male/female style connection rather than just relying on the glue alone, even though the blade tang goes partially through the handle. So a 1.5 x5" square piece, or scales 1.5x5" long, 1/4-3/8" thick are the normal dimensions for most knife handles. You will have to remove material, so it's better to start oversized. I have shorter fingers and a wide hand, hence the thinner and longer Wa style handle on my Nakiri.